HEALTHY KICKS
Mar 20, 2020
5 minutes
Recipes ADAM BUSH Photographs MIKE ENGLISH
Vegetable satay curry
40 MINUTES | SERVES 4 | EASY | LC GF
aubergine 1, cubed
groundnut oil 2 tsp
onion1/2, thinly sliced
red pepper 1, chopped
garlic 2 cloves, crushed
ginger a thumb-sized piece, finely grated
red chilli 1, deseeded and finely chopped
crunchy peanut butter 2 tbsp
light coconut milk 400ml tin
mangetout a handful
baby sweetcorn 75g
limes 2, juiced
cooked jasmine rice to serve
• Tip the aubergine into a bowl and toss with 1 tsp of the groundnut oil. Heat a non-stick frying pan over a medium-high heat and cook the aubergine for 5 minutes until browned and beginning to soften. Add the onion, pepper, remaining tsp of oil and a pinch of seasoning, and cook for 5 minutes until
You’re reading a preview, subscribe to read more.
Start your free 30 days